Serve one of these decadent chocolatey cookies along with a glass of low-fat or fat-free milk as a special after-school treat.

Bite-Size Cookies: Drop heaping teaspoonfuls of dough, 1-1/2 inches apart, onto baking sheets. Bake at 350°F for 6 to 7 min. or until cookies are puffed and shiny. Makes 5-1/2 doz. bite-size cookies or 33 servings, two cookies each. Larger Cookies: Drop dough by scant 1/4 cupfuls, 3 inches apart, onto baking sheets. Bake at 350°F for 13 to 14 min. or until cookies are puffed and shiny. Makes 18 large cookies or 18 servings, one cookie each. Bar Cookies: Spread into greased foil-lined 13x9-inch baking pan. Bake at 350°F for 22 to 24 min. or until puffed and shiny. Cool completely in pan on wire rack. Cut into 24 bars. Makes 24 servings, one bar each.

Prepare as directed, using one of the following combinations: Everything-But-the-Kitchen-Sink Cookies: Substitute 2 cups total of the following ingredients for the walnuts: raisins, toasted BAKER'S ANGEL FLAKE Coconut, dried cherries, chopped PLANTERS Macadamias, dried cranberries, toasted PLANTERS Slivered Almonds, chopped dried apricots or dried mixed fruit bits. Chocolate Bliss Peanut Butter Cookies: Add 1/2 cup peanut butter along with the sugar and substitute 2 cups PLANTERS COCKTAIL Peanuts, chopped, for the walnuts. Double Chocolate Bliss Macadamia Cookies: Substitute 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups chopped PLANTERS Macadamias for the walnuts. Double Chocolate Bliss Toasted Almond Cookies: Substitute 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, coarsely chopped, for the chopped semi-sweet chocolate and 2 cups toasted PLANTERS Slivered Almonds for the walnuts.